Egyptian Chicken Panne Breaded Fried Chicken Breasts
Crispy, golden, and bursting with flavor, Egyptian Chicken Panne is a delectable take on breaded fried chicken breasts that’s sure to become a household favorite. This recipe features tender chicken breasts pounded to perfection, then coated in a beautifully seasoned breadcrumb mixture infused with garlic, onion powder, and paprika for a flavorful crunch in every bite. Expertly fried until golden, each piece is irresistibly crispy on the outside and juicy on the inside. With a quick prep and cook time of just 40 minutes, this versatile dish is perfect for weeknight dinners or special gatherings. Serve it hot with a squeeze of fresh lemon and pair it with rice, salad, or your favorite sides for a complete and satisfying meal. Make this Egyptian classic your go-to for delicious, easy-to-make comfort food!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 2 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound each piece with a meat mallet or rolling pin until evenly about 1/2 inch thick.
Season both sides of the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Set up a breading station with three shallow bowls: one for the flour, one for the eggs and milk (whisked together), and one for the breadcrumbs seasoned with garlic powder, onion powder, paprika, and the remaining 1/2 teaspoon of salt.
Dip each chicken breast first in the flour, ensuring it is fully coated, then shake off any excess flour.
Next, dip it into the egg mixture, allowing any excess to drip off.
Finally, coat the chicken breast in the seasoned breadcrumbs, pressing gently to ensure an even coating. Repeat with all chicken breasts.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat. You want enough oil to submerge about half the thickness of the chicken breasts.
Once the oil is hot (around 350°F or 175°C), carefully place 1-2 chicken breasts in the pan, depending on the size of your skillet. Avoid overcrowding.
Fry the chicken breasts for about 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the cooked chicken from the pan and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining chicken breasts.
Serve hot with lemon wedges on the side for a fresh citrusy squeeze, and enjoy alongside rice, salad, or your favorite sides.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
